Pork Souvlaki Gyros (Meat Only)

Total Time
7hrs
Prep
2 hrs
Cook
5 hrs

Without dropping a bundle on a veritical spit and preparing 50 pounds of layered souvlaki, this is as close as you can get to the real deal right in your kitchen. Having tried many recipes, I scrapped all and started from scratch with a simple pulled pork roast recipe. So, the texture is not exact, but the flavor is nearly identical to what I've tasted in Iraklion, Fira, Mytilini, and mainland Greece.

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Ingredients

Nutrition

Directions

  1. - Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast.
  2. - Coat pork roast with the marinade.
  3. - Slice the garlic and onion and spread over top of meat.
  4. - Cover and refrigerate for at least 2 hours, turning and coating several times.
  5. - Place all in roasting pan or dish.
  6. - Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees.
  7. - After removing from oven, allow to cool to touch.
  8. - Remove meat from bone, discarding any fat and/or grissle.
  9. - Mix all sauce and bits from the pan together with the pulled meat and salt to taste.
  10. - Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.
  11. - Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.